Name: French Lemon Tart – Tarte au Citron Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: French
Ingredients: 1 sweet tart crust (pre-made or homemade, blind baked and cooled); 1 tbsp lemon zest (from 1 lemon); 1/2 cup lemon juice (from 1 to 2 lemons); 3/4 cup white sugar; 12 tbsp (170g) unsalted butter, cut into 1cm (1/2″) cubes; 3 whole large eggs; 3 large egg yolks

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Introduction

The classic French Lemon Tart, or Tarte au Citron, is a delightful balance of tangy lemon filling and buttery, crisp crust. Its smooth, rich custard with bright citrus notes makes it an irresistible dessert for any occasion.

A lemon tart sits in the center on a white plate, showing a golden-brown crust filled with smooth, bright yellow lemon custard. The top is decorated with thin lemon slices arranged in a circular pattern on one side, each slice topped with fresh red raspberries and small green mint leaves scattered among them. One large triangular slice of the tart is taken out and placed on a white plate nearby, topped with a dollop of white cream, more raspberries, a lemon slice, and a small mint sprig. Surrounding the tart and plates are extra raspberries, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sweet tart crust
1 tbsp lemon zest (from 1 lemon)

1/2 cup lemon juice (from 1 to 2 lemons)
3/4 cup white sugar

12 tbsp (170g) unsalted butter, cut into 1cm (1/2″) cubes
3 whole large eggs

3 large egg yolks

Instructions

Step 1: Prepare the tart crust according to your favorite recipe, including blind baking it. Allow the crust to cool completely before adding the filling to prevent sogginess.
Step 2: Preheat your oven to 180℃ (350℉), or 160℃ if using a fan oven.

Step 3: In a medium saucepan, whisk together lemon zest, lemon juice, sugar, butter cubes, whole eggs, and egg yolks until well combined.
Step 4: Place the saucepan over low to medium-low heat. Stir constantly, especially as the butter begins to melt, to prevent the mixture from splitting. Continue whisking until the filling thickens enough to mound briefly on the surface—this usually takes about 5 minutes but may vary depending on your stove.
Step 5: Remove from heat and strain the filling through a fine mesh strainer into a bowl to ensure a smooth custard.

Step 6: Pour the filling into the cooled tart shell and smooth the surface with an offset spatula or similar tool.
Step 7: Bake the tart for 5 minutes. The filling should still be soft but not liquid when touched; it will firm up as it cools.
Step 8: Allow the tart to cool completely to set the filling before slicing and serving.

Step 9: Optionally, garnish with a dollop of crème fraîche, whipped cream, vanilla ice cream, lemon slices, edible flowers, raspberries, or a dusting of icing sugar for an elegant finish.

Tips & Variations

Use room temperature eggs for a smoother filling and easier whisking.
If you prefer a less sweet tart, reduce the sugar slightly but balance with lemon juice to maintain the tartness.

For extra flavor, consider adding a teaspoon of finely grated lemon peel or a splash of vanilla extract to the filling.
Blind bake the crust well to avoid sogginess—lining it with parchment and using pie weights helps maintain shape.
For a twist, try substituting some lemon juice with lime or orange juice.

Storage

Store the lemon tart covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven if desired, but it is also delicious served chilled. Make sure it is fully cooled before covering to maintain a crisp crust.

How to Serve

A slice of lemon tart with three distinct layers sits on a white plate with a white marbled background: a golden crumbly crust at the bottom, a thick smooth pale yellow lemon filling in the middle, and a dollop of white whipped cream on top. A single bright red raspberry and a small bunch of fresh green mint leaves rest on the whipped cream. Two more raspberries lie beside the tart slice on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought tart crust?

Yes, a high-quality pre-made sweet tart crust works well and saves time. Just ensure it is fully baked and cooled before filling.

Why is the filling grainy or cracked?

This can happen if the filling is cooked too quickly or overheated. Cook over low heat with constant whisking to avoid curdling and strain the filling to remove any lumps.